Mango Coconut Jelly Recipe

Mango coconut jelly, or also known as Woon Mamuang, is a Thai dessert that is healthy, tasty, and gluten-free. Agar-agar powder is a plant-based alternative for gelatine. This Asian-inspired dessert will surely complete your afternoon cravings.


Mango Layer:
• 250 grams mango flesh (for puree, roughly cubed)
• 1-cm cubes flesh of 1 mango
• 2 teaspoon agar agar powder
• 1 1/4 cups water
• 1/2 cup orange juice
• 1/3 cup sugar
• Lime juice (to taste)
• 15 small mint leaves (optional)

Coconut layer:
• 2/3 cup coconut milk
• 2/3 cup water
• 1/8 teaspoon salt
• 1 teaspoon agar agar powder
• 4 tbsp sugar


This recipe takes about 20 minutes. Serves 6-7.

For Mango Layer:
Prepare a blender.
Add the mango cubes and orange juice.
Blend the ingredients until it makes a puree.
Set aside.

Set a small pot over low heat.
Add water and agar agar powder.
Stir the mixture to distribute the powder well.
Bring it to a full boil while stirring frequently.
Make sure that the agar agar powder has dissolved in the liquid.
Once it boils, add the mango puree and sugar
Whisk until texture is smooth.
Remove from heat and pour the mixture into a container or mold.
Place the mango bits or cubes into the mixture.
If you have mint leaves, then you can also add and place evenly in the mixture.
Set aside and let it sit until the surface is solid enough for the next layer.

For Coconut Layer:
Set a small pot over low heat.
Add water and agar agar powder.
Stir the mixture until the powder is distributed well.
Bring it to a boil while stirring frequently.
Make sure that the agar agar powder has dissolved in the liquid.
Add sugar and salt.
Stir until dissolved in the mixture.
Add coconut milk and keep on stirring to dissolve lumps.
Remove from heat.
Pour the coconut mixture on top of the mango layer once you are sure that it’s solid enough.
Keep in the fridge for a couple of hours until cold.
Get slices, serve and enjoy!

Mango Coconut Jelly
Images –

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